This is definitely a Danish-inspired dish. I was recently in Denmark and was lucky enough to go to the most northern part, Skagen. This is a superb place where you can get some of Scandinavia’s best seafood. After this inspiring trip, I went down to the local fishmonger to see what kind of flatfish they had. Luckily that day they had fresh filets of witch flounder.
Usually, I look for Plaice for this dish, however, this day they didn’t have so I opted for witch flounder instead. The witch flounder is supposed to be lighter and have less pronounced fish taste than the Plaice. That being said you can make this dish with any kind of flatfish fillets you can get your hands on. The remoulade in this dish is basically a spiced version of the homemade mayo recipe, and it’s not hard to make it just takes a bit of patience. So let’s start, shall we?
Witch flounder with green pea mash and homemade remoulade
- Kitchen knife
- Cutting board
- Frying pan
- 2 large fillets of witch flounder
- 5 slices of bread
- 3 eggs
- 2 dl plain flour
- 1 portion of homemade mayo
- 1 portion of green pea mash
- 6 small pickles (little finger sized)
- 1 clove garlic
- 1 charlotte onion
- 1 tbsp capers
- 1/2 tsp curry powder
- 6 pearl potatoes or similar
- 1 handful of parsley
- 1 lemon
- salt and pepper
- olive oil
- Finley dice your Charlotte onion, capers and garlic and mix it into your mayo together with the curry
- Cover and set aside
- Chop the parsley set aside
- Wash your potatoes and boil them
- Toast your bread until completely crisp (not burned), and run them through a blender
- Get three dishes and spread out flour on one breadcrumb on the second and egg on the third
- Get your filets and roll it in flour then in egg and finally in breadcrumbs
- Heat up your frying pan to medium-high heat and add Olive oil
- Ad the filets and fry until crisp and light brown
- Let the filets drain on a piece of paper.
- Reduce the heat to medium and pour in the pre-cooked potatoes.
- Add a good chunk of butter and let it simmer until the potatoes get a good light brown crisp.
- Add chopped parsley at the end
- Serve with a piece of lemon and sliced pickles.